italian naan-chos

★★★★★ 2 Reviews
lmclain avatar
By Lori McLain
from Denton, TX

I love a great plate of nachos... and these have gone Italian. Fun and easy for game day parties and get-togethers!

Blue Ribbon Recipe

We haven't met a plate of nachos we didn't like and we fell in love with this Italian twist. All the ingredients hit the spot with their Italian flavors. Sweet, tangy, and cheesy, this is a fun and easy snack recipe.

— The Test Kitchen @kitchencrew
★★★★★ 2 Reviews
serves 4-6
prep time 10 Min
cook time 10 Min
method Bake

Ingredients For italian naan-chos

  • 1 pkg
    (of 2) garlic or original naan flatbreads
  • 2/3 c
    alfredo sauce or other white cheese sauce
  • 1 c
    shredded mozzarella or Italian blend cheese
  • 1 c
    sliced grilled chicken
  • 1/4 c
    sliced black olives
  • 1/4 c
    sliced pepperoncini peppers
  • 1/4 c
    sweet banana pepper rings
  • 1/4 c
    marinated red pepper strips
  • 1/2 c
    thinly sliced red onions
  • 1/2 tsp
    Italian or bruschetta seasoning
ADVERTISEMENT

How To Make italian naan-chos

  • The naan bread cut into triangles.
    1
    Preheat oven to 375 degrees. Spray the two naans on both sides with a little cooking spray. Cut each naan into 10 triangles.
  • Baking the naan in the oven.
    2
    Place the triangles on a large baking sheet. Place in 375 degree oven for 8-10 minutes or until lightly brown and crispy.
  • Topping the bread with alfredo sauce, shredded cheese, and chicken.
    3
    Remove from oven and arrage the naan chips on an oven-safe skillet or dish. Drizzle with the alfredo sauce. Sprinkle with half of the shredded cheese. Arrange chicken on top of the cheee.
  • Black olives, peppers, and onions added to the top.
    4
    Sprinkle with black olives, peppers, and onions.
  • Sprinkling the remaining cheese on top.
    5
    Sprinkle with the remaining cheese.
  • Baking the nachos until the cheese melts.
    6
    Place back in 375 degree oven, for about 8-10 minutes, until cheese is melted and lightly browned.
ADVERTISEMENT